Historic Swedish Glogg (Original Version)
Each Christmas, a large coffee pot full of this wonderful nectar was placed on the customer service counter for all to enjoy.
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- 3 l
- inexpensive dry red wine (go for cheap, bottled wine like gallo)
- 3 l
- inexpensive american port
- 2 bottle
- inexpensive brandy ** can be flamed, see below **
- cinnamon sticks
- 2 Tbsp
- cardamom (whole) seeds
- dozen whole cloves
- peel of three oranges
- 1 1/2 c
- 2 c
- blanched almonds
- 4 c
1Pour the red wine and port into a stainless steel or porcelain kettle. Add cinnamon, cardamom, cloves, orange peel, raisins, and almonds. Warm gently, DO NOT BOIL.
2Put the sugar in a pan and soak it with one bottle of brandy. Warm slowly over a low flame. You can FLAME this which makes it especially delicious by heating until very hot and lighting with a lit match. Make sure no one is afoot and nothing resides over the stove-top!!
3Once the sugar and brandy have been caramelized, add to spiced wine mix, and cover. Then, leave on low heat for at least two hours — you can leave on for as long as 4-5 hours if you like and it will only get better.
4I would recommend making this the day before your first holiday party, and then reheating on low two hours beforehand. The glogg will be even sweeter and more flavorful as the holiday season goes on, and you can keep this on your stove-top until it’s done!
5Serve in mugs or small glass eggnog cups as soon as your guests arrive in from the outside. Your whole home will be warmed by this wonderful, historic Swedish drink.